This week I am sharing my recipe for baked plaice fillet, parsley gnocchi and baked clams. The clams in this recipe are actually cooked en papillote with the vegetables. This is a traditional French cooking technique which involves wrapping food in a package to steam in its own flavourful liquids, giving it an enhanced taste and aroma. The food is cooked within a parcel, usually made from greaseproof paper or foil. The beauty of this technique is that you can use it for so many dishes. It doesn’t even have to be meat or fish-based, vegetables alone work perfectly.

The parsley gnocchi in the recipe are a great accompaniment for so many dishes. Once you have mastered the method of making gnocchi then you can get creative with different herbs and flavours.

So often I am asked for recipes for new and exciting ways to prepare fish. This recipe would work well with any white fish so it is a useful one to have up your sleeve!